| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 7 No bare hand contact with ready to eat food |
in |
|
|
|
0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed employee trying to grab chicken patties and having to use the side of their bare hand touching the chicken patties to get the patties onto tongs |
Employee voluntarily discarded chicken patties. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed chlorine sanitizer spray bottle with concentration over maximum allowed 200 ppm. |
Employee voluntarily diluted spray bottled solution until it was at/below 200 ppm. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed firm was setting the temperature to their hot box to 130 degrees F or less, when minimum hot holding temperature is 135 degrees F. |
Employee voluntarily increased temperature of hot box to ensure temperature controlled foods placed inside would maintain minimum 135 degrees F. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed firm was labeling ice bags with store's information; however, the labeling was illegible (photo attached). |
|
Priority Foundation (PF) |
0 |